Below is the malt analysis sheet for my sack of Best Pilsner malt. According to a few articles I have read regarding malt modification, the values below indicate that this would be considered highly modified malt.

Would it still be beneficial to do a short protein rest for my Bohemian Pilsner? I was considering a two-step infusion, 15-20 min at 133, then 60 min at 154...

It is not needed, which however, is different from shouldn't do one. It is modified enough such that you will probably get a clear beer with decent body and head. In my experience though, I find there is some room for improvement if one wants to take the time and effort to do so.

I almost always do a protein rest when I use pilsner malt. I typically do no more than 20 min. at 122 F, then a rest at 146-7, and then 158-60, and then 170 F. The times for the saccharification steps vary depending on how full I want the beers.

My beers are very clear, have lots of body, and head out the ying-yang.

We always hear to long a protein rest will result in a thin tasting beer. This is very true, but this then highlights the importance of proteins in the characteristics of a beer. However very few people seem to worry about the protein - and miss out on a wonderful way to tweak a brew.

Great points - thanks for the feedback folks. I think I will try a short protein rest on this batch of Pilsner tomorrow. Then I can compare it to my recent Kolsch, which had a very similar grain bill, but was a single infusion.